Muffin Mayhem.

I have to admit, I am a real sucker for a good muffin.  I am also very picky about the muffins I like and the muffins that I chose to eat.  I think there is mass confusion in the baking industry these days, 'muffins' have turned into an excuse to eat cake for breakfast.  I cannot stand eating a muffin from a gas station or a grocery store because all you can taste in these muffins is the insane amount of sugar in these calorie packed "breakfast"  items.  If you are going to eat an Otis Spunkmeyer chocolate chocolate chip muffin, (with a whopping 13 grams of fat and the first ingredient on the nutrition label is sugar)  why don't you just get a nice big slice of chocolate cake instead?  It's probably a healthier choice.  There is no difference between muffins and cake when you buy them pre made from the store, it is merely a sneaky way of making people feel a bit better about what they are eating for breakfast (not to mention adding on mass to American's muffin tops, more on that later).
Can you tell that I get a bit worked up about muffins? To me, a muffin should be healthy enough to be eaten for breakfast with a cup of coffee or enjoyed for an afternoon snack.   If I want cake---I will eat cake.  Trust me.  But sometimes all I want is a muffin, a real muffin.  A good muffin usually features a flavor or fruit such as blueberries or bananas and I like adding whole wheat flour and bran to start my day off with whole grains.  Adding these unprocessed flours also give muffins some nice flavor and a dense, hearty texture.
I made these spiced apple butter muffins two weeks ago and they quickly won my affection.  They are the perfect density and have a rich flavor.  They were so good that I am going to make them again tonight.  I told you, I like muffins.

Spiced Apple Butter Muffins (eatingwell.com)
 Ingredients

• 1/2 cup raisins
• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup unprocessed wheat bran, or oat bran
• 1 large egg, lightly beaten
• 1/2 cup low-fat milk
• 1/2 cup spiced apple butter
• 1/2 cup packed light brown sugar
• 1/4 cup canola oil
• 3 tablespoons molasses
• 1 cup finely diced peeled apple

Preparation

1. Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
3. Whisk egg, milk, apple butter, brown sugar, oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.